Coconut Cake with Seven-minute Frosting Recipe | Delicious and Creamy Dessert
Coconut Cake with Seven-minute Frosting is a delicious and creamy dessert that is perfect for any special occasion. Made with soft, fluffy layers of coconut-flavored cake and topped with a light and airy seven-minute frosting, this cake is sure to be a crowd-pleaser.
Ingredients
For the cake:
2 1/4 cups cake flour
4 tsp baking powder
1/2 tsp salt
3/4 cup canola or other vegetable oil
1 1/2 cups + 2 tbsp sugar, divided
3 tsp vanilla extract
1 tsp coconut extract (optional)
1 cup milk**
1 cup egg whites (6 large egg whites)
For the 7 minute frosting:
1 1/2 cups sugar
1/3 cup water
2 egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
2 cups coconut flakes
Preparation:
- Grease and flour cake pans (2 8″ or 9″ rounds, or a 13×9″ pan)
- Place parchment in the bottom of the rounds, if using
- Heat oven to 350°F
Ingredients:
- Flour
- Baking powder
- Salt
- Oil
- Sugar
- Vanilla extract
- Coconut extract
- Milk
- Egg whites
- Cream of tartar
Cake Batter Preparation:
- Sift together flour, baking powder, and salt in a medium bowl
- In another bowl, beat together oil and 1 1/2 cups of the sugar until light and fluffy
- Beat in vanilla and coconut extracts
- Add flour and milk, alternating between the two in small additions
- Beat until blended
- In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat egg whites until stiff peaks form
- Add remaining 2 tbsp sugar and beat until incorporated
- Gently stir egg whites into batter
- Pour batter into prepared pans
- Bake 35-50 minutes, or until toothpick inserted into the center comes out clean
- Cool 10 minutes before removing cakes from pans (if using rounds) to cool completely
Seven-minute Frosting Preparation: Double Broiler Method:
- Prepare a double broiler by filling a small saucepan with about 2 inches of water and bringing to a gentle simmer
- In a heatproof bowl, mix sugar, water, egg whites, and cream of tartar on low speed for about 30 seconds to combine
- Place bowl on top of saucepan. The water in the saucepan should not touch the bowl
- Beat mixture on high speed for 7 minutes, or until it is stiff and shiny
- Remove from heat, add vanilla, and beat until vanilla is incorporated
Stand Mixer Method:
- Heat sugar and water in a small saucepan on the stove. Bring to a boil, then turn heat down and simmer for 3 minutes
- Meanwhile, beat egg whites and cream of tartar to combine in the bowl of a stand mixer
- Slowly pour sugar mixture into egg whites while the mixer is running on high
- Beat until stiff peaks form and mixture is shiny
- Mix in vanilla until completely incorporated
Frosting the Cake:
- Frost completely cooled cake as soon as frosting is done, as it will firm up upon standing
- Gently press coconut into the frosting to coat the cake
Preparation of the Cake:
Preheat the Oven and Prepare the Pans:
- Heat oven to 350°F.
- Grease and flour 2 8-inch or 9-inch round cake pans or a 13×9 inch pan.
- Place parchment in the bottom of the pans (if using round pans).
Sift Dry Ingredients:
- In a medium bowl, sift together the following:
- Flour
- Baking powder
- Salt
- In a medium bowl, sift together the following:
Make the Batter:
- In another bowl, beat together the following until light and fluffy:
- Oil
- 1 1/2 cups sugar
- Beat in the following:
- Vanilla extract
- Coconut extract
- Add the following to the mixture, alternating between the two in small additions:
- Flour
- Milk
- Beat until blended.
- In another bowl, beat together the following until light and fluffy:
Beat the Egg Whites:
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat egg whites until stiff peaks form.
- Add remaining 2 tablespoons of sugar and beat until incorporated.
- Gently stir the egg whites into the batter.
Bake the Cake:
- Pour the batter into the prepared pans.
- Bake for 35-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool for 10 minutes before removing the cakes from the pans (if using round pans) to cool completely.
Preparation of the Seven-Minute Frosting:
- Double Boiler Method:
- Prepare a double broiler by filling a small saucepan with about 2 inches of water and bringing to a gentle simmer.
- In a heatproof bowl, mix the following on low speed for about 30 seconds to combine:
- Sugar
- Water
- Egg whites
- Cream of tartar
- Place the bowl on top of the saucepan, making sure that the water in the saucepan does not touch the bowl.
- Beat the mixture on high speed for 7 minutes or until it is stiff and shiny.
- Remove from heat and add vanilla extract. Beat until the vanilla is incorporated.
Stand Mixer Method:
- Heat the following in a small saucepan on the stove:
- Sugar
- Water
- Bring to a boil and then turn heat down and simmer for 3 minutes.
- Meanwhile, in a stand mixer, beat the following to combine:
- Egg whites
- Cream of tartar
- Slowly pour the sugar mixture into the egg whites while the mixer is running on high.
- Beat until stiff peaks form and mixture is shiny.
- Mix in vanilla extract until completely incorporated.
- Heat the following in a small saucepan on the stove:
Final Steps:
- Frost the Cake:
- Frost the completely cooled cake as soon as the frosting is done, as it will firm up upon standing.
- Gently press coconut into the frosting to coat the cake.